Orange Chiffon Cake with Buttermilk Ice Cream

This unbelievably light chiffon cake is both sweet and tart, and that delicious contrast is only enhanced when served with buttermilk ice cream.

CAL/SERV:377

YIELDS:12 servings

PREP TIME:0 hours 30 mins

TOTAL TIME:1 hour 20 mins

INGREDIENTS

6 tbsp. frozen, pulp-free orange-juice concentrate

7 large eggs

1 egg white

1/2 c. canola oil

Zest of 2 medium oranges (about 1 1/2 tablespoons)

1 1/2 tsp. vanilla extract

2 c. all-purpose flour

1 1/2 c. granulated sugar

1 tbsp. baking powder

1 tsp. salt

1/2 tsp. cream of tartar

1 c. confectioners' sugar

1 tbsp. melted butter

Buttermilk Ice Cream (recipe follows)

Buttermilk Ice Cream

3 c. low-fat buttermilk

1 1/2 c. heavy cream

1/2 c. sugar

1/2 tsp. Sea Salt

 

DIRECTIONS

1. Preheat oven to 325 degrees F. Meanwhile, fit the bottom of a 10-inch tube pan with parchment paper and set aside. In a small bowl, mix orange-juice concentrate with 1/2 cup water and set aside. In a medium bowl, whisk together egg yolks, oil, half the orange zest, vanilla, and 3/4 cup reserved orange-juice mixture. Set aside.
2. In a large mixing bowl, sift together flour, granulated sugar, baking powder, and salt. Whisk in the reserved egg-yolk mixture until batter is very smooth. Set aside.
3. In a large bowl, using an electric mixer on medium-high speed, whip egg whites and cream of tartar to stiff peaks. Add about 1/3 of the egg whites to batter and whisk gently to combine. Using a rubber spatula, fold in remaining egg whites.
4. Pour batter into prepared pan. Bake on center rack of oven (do not open oven until end of baking time) until top is golden brown and springs back when touched, 50 to 60 minutes. Invert pan over neck of a bottle or heatproof funnel to cool completely. Remove when cool. Run a knife between the pan and outer edges of cooled cake, all the way around, and invert cake to remove from pan.
5. Meanwhile, in a medium bowl, combine confectioners' sugar, butter, and remaining orange-juice mixture and orange zest. Place plastic wrap directly onto the surface of glaze and set aside until ready to use. Place cake on a serving plate and drizzle with glaze. Let sit 10 minutes before serving. Serve with Buttermilk Ice Cream (below).
6. To make Buttermilk Ice Cream: In a large bowl, combine all ingredients and refrigerate until very cold, at least 1 hour. Pour mixture into an ice-cream maker; process according to manufacturer's instructions. Pack ice cream into a 1 1/2-quart lidded container and press plastic wrap directly onto the surface before sealing. Freeze until completely set, from 2 1/2 to 4 1/2 hours, depending on freezer. (Ice cream can be made up to 3 days ahead.)

source - https://www.countryliving.com/food-drinks/recipes/a4157/orange-chiffon-cake-buttermilk-ice-cream-recipe-clv0413/

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